These dainty little rolls, or “cigars,” make ideal appetizers and canapés. The cheese used is beyaz peynir, or “white cheese,” which is salty and much like feta cheese. Use large sheets of fillo measuring about 19 inches × 12 inches, cut into strips, but if the fillo sheets are too thin, the pastry is liable to tear and the filling to burst out during the cooking. In that case, use 2 strips together, brushing with butter in between. You will then need to double the number of sheets. I prefer using only one strip if possible, as it makes for a lighter pastry. (See page 9 for information about fillo.) Serve the rolls hot. They can be made in advance and reheated.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.